Easy, Mouth-Watering Pulled Pork

Written by Christian Ebersol
3 Minute Read
Published on Feb 10, 2023

One of the best parts about working at 99 Counties is that it pushes me to do more exploring in the kitchen. We did some new product photography recently. Rather than wasting the products after we photographing, we refroze them. I’ve recently started cooking them up!

I took our bone-in pork picnic roast out of the freezer last week and thought, "Dear god, what have I gotten myself into?" A quick Google search later, I found a super easy recipe for pulled pork from a website called WorkSlapOut. I’ve reposted the instructions below and you can also see a highlight reel of it on our Instagram. It was so good! For those of you short on time you can always order our top selling pre-cooked pulled pork. But for those that are feeling more ambitious, I encourage you to try out the recipe below! 

Prep time: 10 minutes

Cook time: 3 hours

Supplies you will need: 

  1. 99 Counties Bone-in Pork Picnic Roast (~3lbs)
  2. Dutch Oven
  3. 4 Tablespoons of olive oil
  4. 1 Tablespoon of salt
  5. 1 Tablespoon of paprika 
  6. 1 Tablespoon of garlic powder
  7. 2 large sweet onions, halved. 
Pulled Pork Recipe


  1. Preheat the oven to 300 degrees.
  2. In a small bowl, combine salt, garlic powder, and paprika.
  3. Rub the spice mixture all over the pork.
  4. Add the olive oil to the Dutch Oven and put it on the stovetop at medium-high heat. Once the pan is so hot that a drop of water sizzles sear each side of the pork for 3 minutes (until the meat is browned with a nice crust). Sear briefly on the top and bottom as well until browned. 
  5. Take the pork out of the Dutch oven and set it to the side for a moment. 
  6. Place the onion halves and water at the bottom and add the pork on top of the onions.
  7. Place the lid on the dutch oven and bake it in the oven at 300 degrees for 3 hours. 
  8. Take it out (you know it is done if it falls apart when you shred it with a fork)
  9. Remove it from the dutch oven and place on a rimmed baking sheet. Use two forks to shred it. 
  10. Add back some of the juice from the dutch oven to the pork for additional flavor. 
  11. Optional: Add your favorite BBQ sauce to season it (although it really doesn’t need it!) 

Bonus: I found that using the leftover flavored water in the dutch oven to roast some broccoli florets makes for a delicious side dish. 

Other combinations: The pulled pork is great on it’s own, in a sandwich or perhaps in a pasta dish! 

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